Abstract

Currently in market conditions, the company must meet the needs of consumers with qualitative and safe products. Guarantee of safety of production at the enterprises of a system of HACCP. The system is based on the speedy mitigating the risks at each stage of the production process, rather than on detection of dangerous food products at the end of production. Introduce the system provides a stable product quality. This article presents the research results of analysis of hazards and critical control points in the technology of functional sour-milk product in accordance with the principles of the HACCP system. The list of carried hazardous factors (biological, chemical, physical) on the graph of risk analysis. Determine the critical control points during the development of functional sour-milk product.

Keywords

Quality, safety, HACCP quality management system, hazard factor, risk analysis, critical control point

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